Cinnamon Spiced Rhubarb Ripple Baked Cheesecake Recipe
A sumptuous baked cheesecake with a delightful cinnamon-spiced rhubarb ripple, perfect for a cosy night in.
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Cooking tools:
- Springform pan
- Skewer
- Kitchen scale
- Oven
- Mixing bowl
- Saucepan
- Stove
- Baking pan
- Refrigerator
- Aluminum foil
- Parchment paper
- Hand mixer
- Spoon
Ingredients
- 250 g Digestive biscuits, crushed
- 100 g Unsalted butter, melted
- 1 tbsp Sugar
- 600 g Cream cheese
- 3 Eggs
- 1 tsp Vanilla extract
- 200 g Sugar
- 300 g Rhubarb
- 100 g Sugar
- 50 ml Water
- 1 tsp Cinnamon
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